Place 1 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons instant coffee or espresso powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking powder in a small bowl and whisk to combine. Pour the flour mixture into the chocolate mixture and stir until just combined with no streaks of flour.When making the perfect espresso brownies, the chocolate plays a fundamental role. You will need both dark chocolate chunks and cocoa powder for this brownies recipe, so my tip is to choose the best chocolate you have available. Go for a 65-70% organic dark chocolate, and use high-quality cocoa powder if possible.Recipe What makes these brownies the best Flavor: Coffee and chocolate in the brownies AND the ganache, along with sweet and buttery bits of toffee. Texture: These brownies are moist and fudgy with a hint of chewiness. The ganache topping is smooth and creamy and the toffee bits add a bit of crunch.Instructions Preheat oven to 350°F. Line an 8×8 inch square baking pan with parchment paper and spray with non-stick cooking spray. In a medium saucepan over low heat, melt the butter and chopped chocolate. Stir often until the butter and chocolate are Remove saucepan from the heat and set aside RMpv.
